Grilled Octopus with Chermoula & Sicilian Potato Salad
with Amine Laabi @just.another.cook
Tender, smoky and deeply flavourful, this Grilled Octopus with Chermoula and Sicilian Potato Salad delivers restaurant-quality seafood at home. The octopus is gently simmered with aromatics until tender, then grilled to perfection with a spicy and vibrant North African chermoula until beautifully charred and crispy. Enjoy it as an appetizer, with your favourite sides or give this Sicilian-inspired potato salad a try for a complete and balanced meal. It’s packed with Mediterranean flavours and perfectly compliments the octopus and chermoula. Whether you’re a seafood lover, cooking for a special occasion or simply want to try something new on the grill, this dish delivers bold flavours and an impressive presentation.
My good friend and chef Amine Laabi joined me on the balcony in Miami for this one and we had an absolute blast cooking together! The last time he came over we made this incredible Seafood Paella that I still think about to this day. Amine wears a lot of hats. He’s the co-owner and chef at Leila and Loumi in Montreal, cookbook author, has his own signature line of spice mixes, is a father and husband and somehow finds time to develop amazing recipes as a content creator. He’s an incredibly talented, hardworking and truly passionate chef and just a pleasure to be around.
We hope you enjoy this recipe as much as we do and if you don’t already, be sure to give Amine a follow on Instagram and TikTok.
Why You’ll Love This Recipe
Restaurant-Quality at Home: Perfectly tender octopus finished on the grill delivers the same flavour and texture you’d expect at your favourite seafood restaurant.
Big Mediterranean Flavours: Bright citrus, garlic, herbs and warm spices come together in the chermoula to create an incredibly aromatic sauce that pairs beautifully with grilled seafood. Alongside the refreshing and simple potato salad, it’s a match made in heaven.
Perfect for Entertaining: Grilled octopus might seem intimidating but it’s actually very simple to prepare, most of the work can be done in advance and a lot of it is hands off. Same goes for the chermoula and potato salad, which actually taste better after a couple of hours once the flavours have gotten to know each other.
High-Protein & Nutrient-Dense: Did you know octopus is an incredible source of protein? Just 3.5-ounces of cooked octopus is packed with around 30g of lean protein, less than 2g of fat and around 4g of carbs. It’s also rich in vitamin B12, selenium and iron.
Ingredients You Need For the Grilled Octopus
Octopus: A whole, uncooked octopus may look intimidating but please don’t let that deter you from some of the best seafood you will ever enjoy. Slowly simmering it in a pot of water with plenty of aromatics is a necessary step to tenderize the meat before it can be grilled.
Kosher Salt: You’ll need salt at 3 different stages of the cooking process. First, to massage the octopus, which helps remove the natural mucus layer on the skin and cleans the tentacles thoroughly. Second, to season the poaching liquid. And third, to lightly season the tentacles before they’re grilled.
Aromatics: A combination of yellow onion, an entire head of garlic, fresh thyme and parsley help flavour the poaching liquid and subtly infuse the octopus as it tenderizes.
Lemons: The acid in the lemon brightens the poaching liquid and helps tenderize the octopus. You can also grill a lemon along with the octopus for a smoky, citrusy squeeze just before serving.
Whole Black Peppercorns: Whole black peppercorns add a light aromatic spice to the poaching liquid without overpowering the delicate seafood flavour.
Extra-Virgin Olive Oil: A light coating of olive oil helps the octopus caramelize on the grill and prevents sticking.
For the Chermoula
Chermoula is a vibrant, spicy and herby North African sauce widely used throughout Morocco, Algeria and Tunisia. You can think of it like pesto or chimichurri but with a warmer and earthier depth of flavour. It’s commonly served with fish and seafood, but also works beautifully with chicken, vegetables and lamb or as a marinade.
This version keeps things simple and easy but still packed with flavour. The only thing you might have to search for is the preserved lemon, but it’s well worth it. It adds a bitter, citrusy and savoury depth of flavour that really elevates the sauce. You can find it at most local Middle Eastern markets, Whole Foods or online.
Garlic
Preserved Lemon
Harissa
Fresh Cilantro
Fresh Parsley
Smoked Paprika
Cumin
Olive Oil
Lemon Juice
Salt and Pepper
For the Sicilian Potato Salad
Between the coasts of Sicily and Tunisia lies a small island called Pantelleria where they’re known for a rustic, Mediterranean-style potato salad called Insalata Pantesca. This version draws heavy inspiration from it with a few very minor tweaks. Namely, we used fresh parsley instead of the more common addition of basil, we omitted the dry oregano and used salt-cured black olives instead of wet-brined ones. Nevertheless, it came out fantastic and makes for an incredible accompaniment to octopus, but also grilled chicken, lamb chops or fish.
Potatoes: boiled, peeled and cut into rustic chunks
Tomatoes: fresh, ripe and juicy but a little firm so they hold their shape
Red onions: thinly sliced so they flavour the salad without punching you in the mouth
Capers: important for their salty, briny and tangy punch
Olives: typically black or Kalamata
Olive oil: generously drizzled for richness and to create an emulsified dressing
Fresh herbs: usually fresh basil but parsley works as well
Vinegar: red wine vinegar is most common but white wine or sherry vinegar can be used as well
For Best Results!
Simmer the octopus gently. Avoid boiling aggressively. A low simmer keeps the octopus tender instead of tough.
Dunk the tentacles before cooking. Dipping the tentacles in hot water helps them curl naturally and improves presentation.
Let the octopus cool before grilling. Chilling firms up the meat, making it easier to slice and grill without falling apart.
Use very high heat on the grill. The goal is to quickly char the outside while keeping the interior tender.
Don’t over-blend the chermoula. Pulse just enough to chop the herbs while keeping some texture.
Substitution Ideas
Octopus Alternatives: If you can’t find fresh octopus, you can try to see if a par-cooked and packaged one is available. They’re usually vacuum packed and sold at the seafood section of many grocery stores. Otherwise, you can brush the chermoula onto your favourite seafood like shrimp, calamari or fish, such as sea bass or sea bream.
No Preserved Lemon? Substitute fresh lemon zest and adjust with a bit more salt for a similar citrusy and savoury element. It won’t be the same but it will still be delicious.
Harissa Substitute: There are different types of harissa. The one used here is Moroccan-style, which is looser, less spicy and more oily than the Tunisian Harissa du Cap Bon, which is intensely spicy and much more in line with the texture of tomato paste. If you can only find the Tunisian variety, I recommend using a smaller amount and stretching it with more extra-virgin olive oil so that it isn’t as thick.
If you can’t find any harissa, try substituting with fresh red chile pepper (such as Fresno, red Anaheim or red finger chile), crushed red pepper flakes or a combination of cayenne pepper and tomato paste.
Reheating Suggestions
Octopus: You can poach and refrigerate the octopus up to 24 hours in advance. In fact, this will give you the best results because it will give a chance for the skin on the octopus to stick better to the flesh and prevent it from falling off during the grilling process. As for the grilling step, it’s best if you can do this immediately before serving but leftovers can be reheated quickly in a hot skillet or grill for 1–2 minutes just to warm the flesh through.
Potato Salad: This salad can be enjoyed warm, room temperature or cold. If refrigerated, let it sit at room temperature for about 20 minutes before serving.
Chermoula: Store in the refrigerator up to 3 days. Stir before serving and bring it to room temperature for best flavour and texture.
Recipe FAQs
Is octopus difficult to cook at home?
Not at all. The key is simmering it gently until tender before finishing it on the grill over direct heat.How do I know when the octopus is fully cooked?
The tentacles should be easily pierced with a knife or cake tester when properly cooked.Why chill the octopus before grilling?
Cooling helps firm up the meat, prevents the skin from falling off the tentacles and allows it to develop a better char on the grill.Can I cook the octopus a day ahead?
Yes. You can simmer and chill the octopus up to one day in advance, then grill just before serving for best results.
The Recipe…
Grilled Octopus with Chermoula and Sicilian Potato Salad
⏱ Time & Servings
Prep Time: 25 minutes
Cook Time: 1:10 hours
Total Time: 1:35 hours
Servings: 4
Ingredients
For the Grilled Octopus
1 whole uncooked octopus
Kosher salt
1 yellow onion, quartered
2 lemons, sliced in half, divided
1 head garlic, sliced in half
5 sprigs fresh thyme
2 parsley stems
2 teaspoons whole black peppercorns
1 tablespoon extra-virgin olive oil
¼ teaspoon freshly-cracked black pepper
For the Chermoula
2 cloves garlic
½ preserved lemon
1 tablespoon harissa
¼ cup fresh cilantro
¼ cup fresh parsley
1 tablespoon lemon juice
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼ teaspoon kosher salt
¼ cup extra-virgin olive oil
For the Sicilian Potato Salad
1 pound yellow potatoes, peeled and quartered
Kosher salt, to taste
1 vine-ripened tomato
½ red onion, thinly sliced
¼ cup fresh parsley, finely chopped
¼ cup pitted black olives, roughly chopped
1 tablespoon capers packed in brine, drained
¼ teaspoon freshly-cracked black pepper
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Instructions
For the Grilled Octopus
Rinse the octopus well under cold, running water to remove any surface sand or debris from the tentacles and suction cups. Add the octopus to a large mixing bowl along with 3 tablespoons kosher salt. Vigorously scrub and massage the octopus for 2 to 3 minutes to help break down the natural mucus layer on the skin. Fill the bowl with water and continue to scrub the octopus to rinse off the salt. You can optionally let the octopus soak in the water for 30 minutes to 1 hour but it’s not entirely necessary.
Fill a 5-quart pot ¾ of the way full with water. Add the onion, 1 lemon sliced in half, garlic, thyme, parsley stems, peppercorns. Set the pot over a medium-high heat and bring it to a steady simmer. Grab the octopus by the head and carefully dunk the tentacles in the hot water for 5 seconds then pull it up. Repeat this process 2 more times until the tentacles have curled. Add the octopus into the water and place a small dinner plate overtop to ensure it stays fully submerged. Lower the heat to low and cook the octopus until the tentacles are tender and can be easily pierced by a cake tester, 45 to 60 minutes. Remove the octopus from the pot, place it onto a sheet pan lined with a wire rack and refrigerate for at least 1 hour or until fully cooled.
Place the octopus on a cutting board and use a sharp knife to separate the head from the body. Flip the octopus over, tentacles side-up, and slice just off centre to remove the tentacles from the beak. Discard the beak and transfer the tentacles onto a tray along with 1 tablespoon olive oil, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Toss gently to coat.
Preheat a grill or grill pan over medium-high heat. Add the octopus, brush the top sides with some of the chermoula and cook, undisturbed, until the skin is slightly charred and crispy, around 3 minutes. Place the lemon onto the other side of the grill, cut side-down, and cook until charred, around 6 minutes. Flip the tentacles, brush with some of the chermoula and cook, undisturbed, until slightly charred and crispy, around 3 more minutes. Flip once more and cook until the chermoula is caramelized, around 60 seconds. Transfer the tentacles to a serving platter along with the grilled lemons and serve with the chermoula and potato salad.
For the Chermoula
In a food processor, combine the garlic, preserved lemon, harissa, cilantro, parsley, lemon juice, smoked paprika, cumin, salt and olive oil. Gently pulse until the herbs are finely chopped and everything is combined but not fully emulsified with the oil. Taste the chermoula for seasoning and adjust with salt or lemon juice as desired.
Transfer the chermoula to a bowl and set aside until ready to use.
For the Sicilian Potato Salad
Add the potatoes to a 3-quart pot of water and season with 1 teaspoon kosher salt. Set the pot over high heat, bring the water to a boil and cook the potatoes until just fork-tender, around 12 minutes. Drain the potatoes and add them to a large mixing bowl along with the tomato, onion, parsley, olives, capers, salt, pepper, vinegar and olive oil. Gently toss everything to coat, taste for seasoning and adjust with salt, pepper or vinegar as desired. Enjoy the potato salad warm or cover and refrigerate until ready to serve. Can be prepared up to 1 day in advance.